Lemon Salmon Soup Recipe - Allrecipes.com
Lemon Salmon Soup Recipe
  • READY IN 5+ hrs

Lemon Salmon Soup

Recipe by  

"I coined this recipe when my fridge gave out and I had to do something with all the fish I had in the freezer. It's a tasty winter chowder with some summer hints, courtesy of the lemon. This is best served with crusted bread! "

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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings
  • PREP

    15 mins
  • COOK

    5 hrs

    5 hrs 15 mins


  1. Layer the potatoes and salmon into the bottom of a slow cooker. Pour enough water into the slow cooker to cover. Add the butter, lemon zest, salt, pepper, oregano, thyme, and basil. Loosely cover and cook on Low for 4 to 5 hours. Stir in the milk and cover tightly; cook another 1 to 2 hours.
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Reviews More Reviews

Most Helpful Positive Review
Apr 22, 2008

Awesome! I had doubts about this recipe, seriously, but it was amazing, very very good. I think it will be great with some corn added though, going to try this next time. Other wise, don't change a thing! Excellent!

Most Helpful Critical Review
Oct 05, 2008

Ok, let me preface this by saying I am not a big salmon fan, but that is why I chose this recipe. I was hoping that it would lessen the strong taste of salmon, which it did. The soup was good, but didn't have a lot of flavor. I think if you added veggies, like celery, carrots, and onions, this would be great! I also think you need more than just a pinch of the thyme, oregano and basil. I will definitely try this again but modify some. Definitely make with crunchy bread! It makes a world of difference. For those of you who aren't big salmon fans, try this, it's worth it!


12 Ratings

Dec 28, 2010

This was a delicious recipe! I dont really like salmon, but know I should be eating it. I will make this recipe again. Changes I made- I didnt have time for a slow cooker, so I boiled the potatoes (and some carrots), cooked fish in olive oil and then creamed them in the blender. Then I added the milk, spices and some corn. My whole family loved it!

May 21, 2011

I was really looking forward to trying this recipe all day. I'm sorry to say I was very dissapointed. I don't know if I did something wrong, but I followed the recipe exactly. The broth was extremely watery and the potatoes were hard despite leaving the cooker on a few extra hours. I may end up trying this recipe again, but with some modifications.

Mar 23, 2012

I made this soup again the other, with a few adjustments, and it was amazing, again!! For all those worried about watery soup, you need much more than a pinch of each herb (think 1 teaspoon) and also about a teaspoon of sea salt. Crusted bread is a must, and adding a can of baby clams can substitute some of the salmon, or just make the soup meatier. So good!

Feb 06, 2012

too watery. I added carrots for a little more flavor. I was happy that my kids actually ate it though....

Feb 01, 2012

We didn't care for this. It was very bland and watery.

Oct 29, 2012

A nice place to start, and a great way to use some freezer-burned salmon. It was okay as written (and that's how I rated it), but really came into its own when I made it with broth instead of water, and added some leeks, garlic, and carrots! Then we topped each bowl with a squirt of lemon juice. Yum! Thanks for the idea of the lemon.


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  • Calories
  • 227 kcal
  • 11%
  • Carbohydrates
  • 23.1 g
  • 7%
  • Cholesterol
  • 38 mg
  • 13%
  • Fat
  • 7.5 g
  • 12%
  • Fiber
  • 2.8 g
  • 11%
  • Protein
  • 16.5 g
  • 33%
  • Sodium
  • 515 mg
  • 21%

* Percent Daily Values are based on a 2,000 calorie diet.

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